Short Description

A refreshing, crunchy salad featuring spiral-cut cucumbers dressed in a bold, spicy-sweet Asian-flavored dressing—perfect for a quick side dish or snack.

Why You’ll Love This Recipe

  • Quick and easy: Ready in about 30 minutes, with most time spent letting the cucumbers rest.
  • Crunchy spiral cut: Fun, beautiful presentation and perfectly textured.
  • Bold flavors: A balanced blend of heat, umami, sweetness, and acidity.
  • Healthful choice: Low-calorie, veggie-forward, and ideal for summer or Asian-inspired meals.

Spicy Asian Cucumber Salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 6–8 Persian cucumbers
  • 2 Tbsp salt
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • ½ Tbsp sesame oil
  • 1 Tbsp gochugaru (Korean red pepper flakes)
  • 1 tsp brown sugar
  • 1 tsp sesame seeds

Directions

  1. Spiral-cut the cucumbers
    • Place a chopstick on each side of a cucumber.
    • Slice at a 45° angle, cutting down to the chopsticks.
    • Rotate the cucumber 90° and make straight cuts.
    • You’ll end up with long spirals that remain intact.
  2. Salt and rest
    • Place spiral-cut cucumbers in a bowl and sprinkle with salt.
    • Massage the salt into the slices to draw out moisture.
    • Let sit for 15–20 minutes.
  3. Prep aromatics
    • While cucumbers rest, mince garlic and thinly slice green onion.
  4. Rinse and dry
    • Quickly rinse the cucumbers to remove excess salt without reabsorbing water.
    • Drain and pat dry thoroughly with paper towels.
  5. Make the dressing
    • Add minced garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the cucumbers.
    • Massage the dressing well into the cucumbers to coat evenly.
  6. Serve immediately
    • The salad is best enjoyed right away to maintain its crisp, refreshing crunch.

Servings And Timing

  • Serves: 4–6 as a side dish
  • Prep Time: ~10 minutes (plus 15–20 minutes of resting)
  • Total Time: ~25–30 minutes

Storage/Reheating

  • Storing: Keep leftovers refrigerated in an airtight container up to 1 day—optimize for crispness.
  • Note: The salad softens over time; it’s best enjoyed fresh.

Variations

  • Extra crunch: Add sliced radishes or thin carrot ribbons.
  • Herbal twist: Finish with chopped cilantro or Thai basil.
  • Nutty upgrade: Top with chopped peanuts or toasted cashews.
  • Heat level: Substitute gochugaru with chili oil or fresh chili if you like it hotter.
  • Citrus brightness: Add a squeeze of lime juice before serving.

Spicy Asian Cucumber Salad

FAQs

1. Can I use regular cucumbers instead of Persian?

Yes—just remove seeds if large, and slice similarly in a spiral or coins.

2. Do I have to spiral-cut?

No—but cutting thin rounds works too; spiral cutting is just visually appealing.

3. Can I make this ahead?

You can prep the cucumbers and dressing separately, but toss and serve within an hour for best texture.

4. Is this vegan-friendly?

Yes—contains no animal products.

5. How spicy is gochugaru?

Gochugaru has mild to medium heat. Add more or less depending on preference.

6. Can I reduce salt?

Yes—reduce salt to 1 Tbsp and rinse thoroughly; taste after salting and adjust if needed.

7. Can I add protein?

Yes—top with sesame-coated tofu or cooked shrimp for a more substantial dish.

8. What other acids work?

Rice vinegar is traditional; lime or apple cider vinegar are fine substitutes.

9. My cucumbers are too wet—help!

Ensure you rinse and pat dry completely before adding dressing.

10. Can I skip the brown sugar?

Yes—omit if you prefer a less sweet version; sugar balances acidity and spice.

Conclusion

This Spicy Asian Cucumber Salad is a delightful mix of crisp cucumber, bold flavors, and satisfying heat—all ready in under 30 minutes. It’s a quick, healthy crowd-pleaser that adds zesty freshness to any meal. Enjoy immediately for the best crunch!

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Spicy Asian Cucumber Salad

Spicy Asian Cucumber Salad


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  • Author: Ezabella
  • Total Time: 25–30 minutes
  • Yield: 4–6 servings
  • Diet: Vegan

Description

A refreshing, crunchy spiral-cut cucumber salad tossed in a bold, spicy-sweet Asian dressing—ideal as a quick side or snack.


Ingredients

68 Persian cucumbers

2 Tbsp salt

2 garlic cloves, minced

1 green onion, thinly sliced

2 Tbsp soy sauce

2 Tbsp rice vinegar

½ Tbsp sesame oil

1 Tbsp gochugaru (Korean red pepper flakes)

1 tsp brown sugar

1 tsp sesame seeds


Instructions

  1. Place a chopstick on each side of a cucumber and cut at a 45° angle down to the chopsticks; rotate 90° and cut straight to create long intact spirals.
  2. Put spiral cucumbers in a bowl, sprinkle with salt, massage to draw out moisture, and let rest 15–20 minutes.
  3. Meanwhile, mince garlic and thinly slice green onion.
  4. Quickly rinse cucumbers to remove excess salt, drain, and pat dry thoroughly.
  5. Add garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to cucumbers; massage to coat evenly.
  6. Serve immediately to retain crispness.

Notes

  • Store leftovers in an airtight container in the fridge up to 1 day—salad will soften over time.
  • Optional add-ins: radish or carrot ribbons, chopped cilantro or Thai basil, toasted nuts or peanuts, and a squeeze of lime juice.
  • Adjust salt and gochugaru levels to your preference.
  • If using regular cucumbers, remove seeds before slicing.
  • Prep Time: 10 minutes (plus 15–20 minutes resting)
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook, Spiral Cutting
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 cup
  • Calories: 30 kcal
  • Sugar: 1 g
  • Sodium: 500 mg
  • Fat: 2 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

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